Valentine’s Day Cookie Pops

From NESTLE

Makes 12 cookie pops

These cookie pops make great party favors, centerpieces, or just a sweet treat to add some fun to your Valentine’s Day celebrations.

INGREDIENTS

1 package (16.5 ounces) NESTLE TOLLHOUSE Refrigerated Chocolate Chip Cookie Bar

2 ounces cream cheese, at room temperature

1 cup (6 ounces) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

2 teaspoons vegetable oil

1 package (2.4 ounces) sprinkles

YOU’LL ALSO NEED

1 styrofoam block or cardboardbox (for pops to dry upright)

DIRECTIONS

1.Bake refrigerated cookie dough according to package instructions; cool. Break cookies into large pieces and place in food processor. Add cream cheese and process, until combined and the mixture gathers into a ball on the blade. Transfer cookie mixture to bowl.

2.Line large plate, or baking sheet, with wax or parchment paper. Form cookie mixture into 1 1/4-inch balls with your hands, using about 1 tablespoon for each. If cookie mixture is too soft, refrigerate for about 15 minutes. Set balls on the prepared plate.

3.Microwave 2 ounces morsels in medium, microwave-safe bowl on High power for 45 seconds; stir. If needed, microwave an additional 15-second intervals, stirring just until smooth.

4.Dip the tip of the cookie pop stick into the chocolate and insert into the cookie balls about half-way. Freeze for 30 minutes.

5.Microwave remaining morsels and vegetable oil in medium, microwave-safe bowl on High power for 45 seconds; stir. If needed, microwave at additional 15-second intervals, stirring just until smooth.

6.One at a time, dip chilled cookie ball into melted morsels. Roll ball around with the stick and a spoon or fork. Once coated, quickly add desired sprinkles and gently place pop upright in a Styrofoam block, or a pre-punched cardboard box. Place in refrigerator until needed. Once set, these pops can be made into fun bouquets. Add them to a pretty vase, tie them with ribbon, or just enjoy them with friends!

Find this recipe and more holiday treats at verybestbaking.com